Taking Thanksgiving leftovers to the next level, these crispy, gooey, crunchy stuffing bites are sure to please.


Recipe Summary

15 mins
6 mins
21 mins
1 dozen


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix mashed potatoes, stuffing, eggs, Parmesan cheese, poultry seasoning, 1 teaspoon salt, and pepper together in a large bowl until well combined.

  • Pour panko bread crumbs into a wide shallow bowl. Form 2 tablespoonfuls of stuffing mixture into a ball. Roll in bread crumbs until well coated. Repeat with remaining stuffing mixture.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry stuffing balls, 4 at a time, until golden brown, 6 to 8 minutes. Transfer to a cooling rack; sprinkle with sea salt.

  • Serve fried stuffing balls with cranberry sauce.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

269 calories; protein 6g; carbohydrates 34.7g; fat 14g; cholesterol 34.3mg; sodium 673.7mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
We really enjoyed these! I served with both cranberry sauce and gravy for dipping. You could easily play around with the ratio of potato to stuffing. I dolloped the potato mixture onto a parchment-lined baking sheet and froze so that it was easier to work with. Then I coated the frozen balls in egg wash before rolling in panko. I fried some of them right away and returned the rest to the baking sheet to freeze. After they froze completely I transferred to a freezer bag to cook later. Read More